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Roast Duck, Melon And Mango Salad

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Ingredients
For sauce
  Water 6 Tablespoon
  Peanut oil 2 Tablespoon
  Hoisin sauce 4 Teaspoon
  Soy sauce 4 Teaspoon
  Plum sauce 4 Teaspoon
  Sugar 4 Teaspoon
  Asian sesame oil 2 Teaspoon
  Chili sauce 2 Teaspoon
  Oyster sauce 2 Teaspoon
For salad
  Shredded cooked duck 4 Cup (64 tbs)
  Watercress 1 Bunch (100 gm), stems trimmed, rinsed well
  Bosc pear 1 , peeled, cored and cut into 2 1/2 inch matchstick strips
  Ripe mango 1 , peeled, pitted and cut into 2 1/2 inch matchstick strips
  Honeydew melon 1⁄2 Small, peeled, seeded and cut into 2 1/2 inch matchstick strips
  Cantaloupe 1⁄2 Small, peeled, seeded and cut into 2 1/2 inch matchstick strips
  Seedless cucumber 1 , peeled and cut into 2 1/2 inch matchstick strips (Hothouse Variety)
  Chopped roasted peanuts 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro leaves 1 Tablespoon (For Garnish Salad:)
Directions

MAKING
1) In a small saucepan, add the sauce ingredients and cook over a medium-low heat for 2 minutes, swirling the pan occasionally, until slightly thickened.
2) In a bowl, toss the sauce and shredded duck meat together and keep aside.
3) In a large serving platter, place the watercress in the center, then arrange the fruits and cucumber around the watercress in decorative small bunches.
4) Then place the dressed shredded duck meat over the watercress and sprinkle with the chopped peanuts.

SERVING
5) Garnish over with the chopped cilantro and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Duckling
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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